Chicken Curry with California Prunes and Brown Rice - California Prunes

Ingredients

• For the curry:
• 1 1/2 lbs trimmed boneless skinless chicken thighs
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon salt
• Freshly ground black pepper
• 1 teaspoon extra-virgin olive oil*
• 1 small yellow or white onion, halved, thinly sliced (about 1 cup)
• 2 garlic cloves, gently smashed with side of knife, peeled
• 1 cup canned coconut milk
• Finely grated zest of 1 medium lemon
• 1/2 teaspoon Worcestershire sauce (use GF if preferred)
• 1/2 cup California Prunes, halved
• 2 teaspoons lemon juice